Sesame-Ginger Tuna Tataki Salad
Sesame-Ginger Tuna Tataki Salad
Ingredients
For the Tuna
- 1 pound sushi-grade tuna steaks, about 1-inch thick
- 1/4 cup sesame seeds, mixed black and white
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Salad
- 5 ounces mixed greens
- 1/2 cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 cup edamame, shelled, cooked
- 2 scallions, thinly sliced
For the Citrus Vinaigrette
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey
- 1 tablespoon lime juice, freshly squeezed
Instructions
- 1
Prepare the tuna: Pat the tuna steaks dry with paper towels. In a shallow dish, combine sesame seeds, ground ginger, salt, and pepper. Press each side of the tuna steaks into the mixture to coat evenly.
⏱️ 5 min
- 2
Sear the tuna: Heat the vegetable oil in a non-stick skillet over medium-high heat. Sear the tuna steaks for about 30-60 seconds per side, until a crust forms but the center remains rare. Remove from skillet and let rest for 5 minutes before slicing.
⏱️ 5 min•🌡️ 400
- 3
Make the vinaigrette: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, honey, and lime juice until well combined.
⏱️ 3 min
- 4
Assemble the salad: In a large bowl, combine the mixed greens, sliced cucumber, red bell pepper, and edamame. Toss gently with about half of the citrus vinaigrette.
⏱️ 3 min
- 5
Slice the tuna: Slice the rested tuna steaks into 1/2-inch thick pieces.
⏱️ 2 min
- 6
Serve: Divide the salad mixture among four plates. Arrange the sliced tuna tataki over the salad. Drizzle with the remaining vinaigrette and garnish with sliced scallions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame-Ginger Tuna Tataki Salad
Ingredients
For the Tuna
- 1 pound sushi-grade tuna steaks, about 1-inch thick
- 1/4 cup sesame seeds, mixed black and white
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Salad
- 5 ounces mixed greens
- 1/2 cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 cup edamame, shelled, cooked
- 2 scallions, thinly sliced
For the Citrus Vinaigrette
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey
- 1 tablespoon lime juice, freshly squeezed
Instructions
- 1
Prepare the tuna: Pat the tuna steaks dry with paper towels. In a shallow dish, combine sesame seeds, ground ginger, salt, and pepper. Press each side of the tuna steaks into the mixture to coat evenly.
⏱️ 5 min - 2
Sear the tuna: Heat the vegetable oil in a non-stick skillet over medium-high heat. Sear the tuna steaks for about 30-60 seconds per side, until a crust forms but the center remains rare. Remove from skillet and let rest for 5 minutes before slicing.
⏱️ 5 min•🌡️ 400 - 3
Make the vinaigrette: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, honey, and lime juice until well combined.
⏱️ 3 min - 4
Assemble the salad: In a large bowl, combine the mixed greens, sliced cucumber, red bell pepper, and edamame. Toss gently with about half of the citrus vinaigrette.
⏱️ 3 min - 5
Slice the tuna: Slice the rested tuna steaks into 1/2-inch thick pieces.
⏱️ 2 min - 6
Serve: Divide the salad mixture among four plates. Arrange the sliced tuna tataki over the salad. Drizzle with the remaining vinaigrette and garnish with sliced scallions.
⏱️ 2 min